ham
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Curtis Stone's Easy Honey-Glazed Ham Panini

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

Ingredients

  • 8 5-inch square pieces focaccia 1 pound honey-glazed ham, cut into slices (preferably from a ham leg so that the slices are rustic, not sliced deli-style) 8 ounces sliced Gruyère cheese 3 ounces fresh baby spinach leaves (about 3 cups) Pear and Mu
  • For the Pear and Mustard Chutney: 1 cup apple cider vinegar 3/4 cup (packed) light brown sugar 1 small onion, finely chopped 1/4 cup coarse-grain mustard Grated zest of 1 orange 4 Anjou pears, peeled, cored and coarsely chopped

Yield

Serves: 4

Preparation

For the chutney, combine the vinegar, brown sugar, onion, mustard and orange zest in a heavy saucepan and bring to a boil over medium heat. Reduce the heat and simmer for about 20 minutes, or until the onions are tender and the liquid has thickened slightly.   
Add the pears and continue simmering gently for about 30 minutes, or until the pears soften and the liquid thickens some more. Let the chutney cool, and then keep it in the refrigerator in an airtight container. (The chutney will keep for up to a week). 
Preheat the panini press.
Cut the bread in half horizontally and arrange the halves, cut side up. Place the ham and cheese over the bottom halves of the bread. Scatter the spinach over the ham and cheese. Spoon the chutney over the spinach. Cover with the bread tops. Brush the tops with butter. 
Cook in the panini press for about 1 minute, or until the top and bottom are crisp. Serve immediately.